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Study on the profile of anthocyans from red wines obtained by different technological variants of maceration-fermentation

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dc.contributor.author Odăgeriu, Gheorghe
dc.contributor.author Niculaua, Marius
dc.contributor.author Cotea, Valeriu V.
dc.contributor.author Găină, Boris
dc.contributor.author Zamfir, Cătălin-Ioan
dc.date.accessioned 2022-09-26T12:13:57Z
dc.date.available 2022-09-26T12:13:57Z
dc.date.issued 2007-03-01
dc.identifier.citation Odăgeriu, G., M. Niculaua, V.V. Cotea, B. Găină, C. Zamfir. 2007. “Study on the profile of anthocyans from red wines obtained by different technological variants of maceration-fermentation”. Cercetări Agronomice în Moldova 40 (2): 41-53. en_US
dc.identifier.uri https://repository.iuls.ro/xmlui/handle/20.500.12811/2712
dc.description.abstract The studies carried out had as main aim to get data concerning the assessment of variety authenticity (variety trait), as a result of modifying the ratios between main anthocyans from wines obtained by the technological variants of maceration-fermentation (classical system, rotary tanks, thermo-maceration and carbonic maceration) of grapes belonging to the four black varieties (Cabernet Sauvignon, Merlot, Fetească neagră, and Băbească neagră) cultivated in the Dealu Bujorului Vineyard. The values of ratios between main anthocyans (Dp, Cy, Pt, Po, Mv, Po-a, Mv-a, Po-cm, Mv-cm), in area percentages (% area), reported to the concentration of malvidine in wines obtained from the four studied varieties were assessed according to the chromatograms drawn for each wine. The ratios of area percentage in main anthocyans from wines could be used in order to establish the identity and authenticity of black varieties cultivated in the Moldavian vineyards. The values obtained for each variety will complete the database of these varieties in Romania. Our study has shown that there was a differentiation between native varieties (Fetească neagră, and Băbească neagră) and the French-origin ones (Cabernet Sauvignon and Merlot), if we take into account the ratio of sums between the acetylated and coumarilated anthocyans. en_US
dc.language.iso en en_US
dc.publisher "Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject HPLC en_US
dc.subject chromatogram en_US
dc.subject ratios between anthocyans en_US
dc.subject soiuri roşii en_US
dc.subject cromatogramă en_US
dc.subject raporturile dintre antociani en_US
dc.title Study on the profile of anthocyans from red wines obtained by different technological variants of maceration-fermentation en_US
dc.type Article en_US
dc.author.affiliation G. Odăgeriu, M. Niculaua, C. Zamfir, Research Centre for Oenology – Iaşi Branch of Romanian Academy
dc.author.affiliation V.V. Cotea, University of Agricultural Sciences and Veterinary Medicine of Iaşi
dc.author.affiliation B. Găină, Academy of Sciences from Moldova
dc.publicationName Cercetări Agronomice în Moldova
dc.volume 40
dc.issue 2
dc.publicationDate 2007
dc.startingPage 41
dc.endingPage 53
dc.identifier.eissn 2067-1865


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